Preheat oven to 350 degrees. Either grease your muffin pan or use 8 paper-baking cups. Put a little water in any unused spaces of the muffin pan. In a small bowl, combine the dry ingredients. Stir with a fork or wire whisk to mix thoroughly. In a large bowl, lightly beat the eggs with a fork or wisk. Mix in the oil, honey, vanilla, applesauce, and raisins. (Measure the oil first, heat the honey slighlty, use the same measuring cup and it will pour out of the cup easily.) Pour the dry ingredients into the wet ingredients and stir just enough to blend the two. Immediately spoon the mix into the muffin cups ad bake for 20-25 minutes. You can test for doneness by pressing lightly on the top of the muffin. It should bounce back, not feel squishy or soft. Do not overcook or they will be dry. Note: I suggest freezing any muffins you do not plan to eat the next day. I also suggest that you serve them warm. I thaw them out most of the way in the microwave, wrap them in foil, and reheat in the oven.

Servings: 8

Author: Catherine A. Brorby, Author of Making the Most of Your Food Allergies

Nutrition FactsServing Size: 1Servings per Recipe: 8

Amount Per Serving

Calories 282Calories from Fat 112

% Daily Value*

Total Fat 12g

19%

Saturated Fat 2g

8%

Mono Fat 7g

Poly Fat 4g

Cholesterol 62mg

21%

Sodium 213mg

9%

Total Carbs 42g

14%

Dietary Fiber 3g

13%

Protein 4g

Iron

15%

Calcium

7%

Vitamin B-12

2%

Vitamin B-6

25%

Vitamin C

1%

Vitamin E

13%

Vitamin D

2%

Vitamin A

1%

Selenium

13%

Manganese

85%

Copper

5%

Zinc

7%

Pantothenic acid

10%

Niacin

18%

Riboflavin

6%

Thiamin

20%

Folate

4%

Potassium

8%

Phosphorus

26%

Magnesium

20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.